Thursday, June 26, 2014

Greetings Honeyville Fans! My name is Ayla and I am the low carb, wheat/grain
and gluten-free, “no sugar added” blogger known as Gourmet Girl Cooks. I have
created and shared hundreds of grain free, no sugar added, and “real food” recipes
on my blog over the past 2 years. I lost 65+ pounds (and have maintained my
weight loss) by eliminating wheat, grains and added sugar from my diet 2 years
ago. During these past 2 years, I have made and created so many delicious
recipes and have never once felt deprived. I get to enjoy all kinds of delicious
foods that I feared would be forbidden such as breads, pizza, sandwich rolls
and delicious desserts like the one I’m going to share with you today! The one
consistent ingredient in the recipes for all of these amazing and surprisingly
non-forbidden foods is Honeyville’s Blanched Almond Flour!

I am so excited to be doing another guest post for Honeyville’s blog because I've been using their blanched almond flour for 2 years now. I can’t tell you what a life changing moment it was for me when I first tried their almond flour. At that moment, I realized that I was now able to make just about anything I wanted to with it because it was the perfect substitution for the regular flour I could no longer have. It opened up more doors for me than I can count. In my opinion and experience, nothing else compares or even comes close to their almond flour. I love creating new recipes with it and know I can count on its freshness and consistency. My baked goods are better because of it.

The new recipe I’m sharing
with you today is a dessert recipe for a Fresh Berry Tart w/ Butter Pecan
Cookie Crust, and I have to tell you…it is awesome! I created this recipe with
the upcoming Fourth of July celebrations in mind. It is simple to make, it is
festive…and more importantly, it is absolutely delicious! Hands down, this is
one of my favorite dessert recipe creations thus far!

The tart begins with a
delicious butter pecan cookie crust that is baked and then cooled. The crust
uses a combination of almond flour and pecan meal. The pecan meal adds a coarse
nutty texture to the crust. It is then topped with a delicious fluffy, creamy,
no-bake cheesecake layer that is out of this world. Lastly, it’s topped with
your choice of fresh berries that you can arrange in whatever kind of pattern
you like. I used sliced fresh strawberries and fresh blueberries on mine and
then piped sugar free whipped cream around the border. I went with a patriotic
color theme on mine, but you can use whatever kind of berries or fruit you
prefer. This tart is wheat, grain and gluten-free, and it contains no added
sugar. I used my favorite non-sugar sweetener, Swerve in both the cookie crust and the cheesecake topping.
I have really enjoyed this tart; it is so good. It’s a cross between a fresh
fruit tart, a cookie bar and a cheesecake…all rolled into one. I hope you enjoy
this Fresh Berry Tart with Butter Pecan Cookie Crust as much as I do. I will be
serving this for our Fourth of July celebration! Enjoy!

If you’d like to find more
grain free recipes like this one, please check out my blog, Gourmet Girl Cooks!

In a mixing bowl, combine flour, salt, baking powder, and sweetener. Make a
well in the center of the bowl and add softened butter, cream cheese, egg and
vanilla. Using a wooden spoon or rubber spatula, mix dry and wet ingredients
together until blended. Stir in pecan meal.

Using a rubber spatula spread and press dough evenly in pan. Bake for
20-22 minutes or until lightly browned. Cool completely.

In a mixing bowl, using a hand mixer, beat cream cheese, until creamy and
smooth; stir in cream, vanilla and sweetener. Beat with hand mixer for
about 3 to 4 minutes or until smooth, light and fluffy. Spread topping over top
of crust until smooth. Refrigerate for several hours until chilled. Arrange
berries on top. Serve with whipped cream, if desired.

Note: If
you are unable to find pecan meal locally, it can be ordered online or you can easily
make your own by using the pulse setting of your food processor outfitted with a
steel blade. Nut meal is more coarsely textured than flour and should resemble
the consistency of cornmeal. The pecan meal provides more texture to the cookie
crust.

6 comments:

Oh my goodness, Gourmet Girl, you've outdone yourself here. Without your recipes, all of them, I would not have lost 42 lbs and have kept it off. Thanks for your dedication to the cause!Best wishes, Linda

I made your Almond Flour Berry Tart today. It was wonderful. The crust was so tasty. Took it to a potluck here in the RV park today and it was gone in a second. So glad that I got to taste it because I will definitely make it again. Thank you Gourmet Girl for all your recipes.

I used the sugar free heavy whipped cream in a spray can (Land of Lakes). If I were you, I would not put the whipped cream on it until serving it (or right before serving). That way it will look fresh and pretty! I hope you enjoy it! :-)

Thanks so much -- you are too sweet! Congrats to you and your 42-lb loss -- bet you never thought you could eat so well and lose that kind of weight...I know I didn't think it was possible until I did it too! :-)

Thanks so much Sharon! So glad you enjoyed it. It is my new favorite dessert. I love that crust, too! I'm glad you enjoyed it and that you got a chance to taste it before it was all gone! You are very welcome! :-)